Introduction of Stretching

Introduction

In any kind of exercise/sports, stretching is one of the first things to be implemented in the training program. It is considered one of the fundamental requirements, which must be acquired before getting involved with more sports specific work. Even more, mobility work has become so important that every sport has adopted its own specific stretching regime.

Since injuries place a person "out of practice" for a considerable amount of time, they indirectly influence performance. Therefore, the lower the risk of injury, the better the ultimate performance will be. Several studies have found a significant relationship between stretching and injury prevention.

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Passive Stretching

Passive stretching is also referred to as relaxed stretching , and as static-passive stretching . A passage stretch is one where the person assumes a position and holds it with some other part of the body, or with the assistance of a partner or some other apparatus. For example, bringing the leg up high and then holding it there with hand. Slow, relaxed stretching is useful in relieving spasms in muscles that are healing after an injury. Relaxed stretching is also very good for "cooling down" after a workout and helps reduce post-workout muscle fatigue and soreness. Read More: Introduction of Stretching , Benefit of Stretching , Element of Stretching , Types of Stretching , Ballistic stretching , Dynamic stretching , Active stretching , Static stretching , Isometric stretching , PNF stretching

Classification Of Carbohydrates

All sugars are reduced to the simple sugar, glucose, through digestion before being absorbed. Starch and glycogen are complex sugars containing numerous glucose molecules. Plants store in the form of starch, whereas in humans, a limited amount of sugar is stored as glycogen in the liver and in the muscles. Glycogen is depleted during intense muscular activity. These are divided into four parts: 1. Monosaccharides Glucose and fructose are simple sugars or monosaccharides and can be found in fruits, berries, vegetables, and honey. Some Monosaccharides are Glucose, Fructose, Galactose. 2. Disaccharides When two simple sugars combine, they form disaccharides. Table sugar or sucrose is a combination of glucose and fructose and occurs naturally both in sugar beet, sugar cane, and fruits. Lactose is the main sugar in milk and dairy products and maltose is a disaccharide occurring in the malt. Some are Glucose + Fructose = Sucrose, Gluco...

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